Squash is one of autumn’s most versatile treasures — a true celebration of the season’s warmth and color. With countless varieties, from the buttery richness of butternut to the nutty sweetness of acorn and the velvety texture of kabocha, each type brings its own character to the table. Their golden flesh transforms beautifully in the kitchen — roasted and caramelized for hearty salads, simmered into comforting soups, or stirred into fragrant curries that soak up spice and cream alike. Beyond their flavour, squashes are practical delights too, storing wonderfully through the colder months and offering a steady supply of sunshine-hued nourishment long after the harvest. Some of my favourite recipes using squash is in my Squash, hazelnut & sage galette and this Roast Acorn Squash & Miso Soup
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